Menu planning

Mr T and I are trialing menu planning at the moment in an effort to reduce time and money spend from going to the supermarket almost every day. I have well and truly outlived the 'I am too spontaneous to shop weekly' excuse.

We did it last week with success so here is trial 2.

You will notice that we are very frugal trying to make almost every dish last for leftovers the next day and mostly one bowl meals. I also want to try a couple of new recipes this week.

So here is the plan for the next half a dozen days, minus snacks (fruit, nuts, popcorn, Mr T;s baked goodies and even a few salad-ish side type things) and breakfast which generally consists of toast or one of a couple of cereals.

Would appreciate any advice from those who are more experienced with these types of things.

Sun

B: Katie's Vegan French Toast which I tried last week and have been dreaming about since, served with banana and maple syrup

L: out for mothers day lunch probably to an Indian restaurant (my mothers fav)

D: Corn, Kale and Sweet Potato Chowder with garlic bread

Mon

L: Left over corn chowder for Mr T
Cashew Butter and raspberry jam sandwiches x 2 (because I will be at a conference all day and besides Mr T doesn't appreciate them like I do)

D: Burritos (refried bean, tofu and veggies) with avocado

Tue
L: Left over burritos

D: Kale and toor dal with rice and mango chutney carrot slaw (inspired from new vegan cookbook recipe)

Wed

L: Leftover kale toor dal with rice and mango chutney carrot slaw

D: Fried Rice with tofu, veggies and broccoli dish

Thurs
Leftover fried rice

D: Dinner out as going to 2 open for inspections after work. If anyone is in the fitzroy area that evening let me know.

Fri
L: Our fav last minute sandwich: avocado, tomato, pine nuts with salt and pepper.

D: Mr T's mystery pasta dish

Now I just need to start actually sticking to a good budget system and I will be fine.

Btw, Mr T has been in aus for 6 months today!